Pest control program

Objectives

To learn about the

Pest control systems

Prevention of pests

Managing pest free environment to ensure food safety

Introduction

Pests pose a major threat to the safety and suitability of food. Pest infestations can occur where there

are breeding sites and a supply of food. Good hygiene practices should be employed to maintain an

environment which deters pest infestation. Good sanitation, inspection of incoming materials and good

monitoring can minimize the likelihood of infestation.

Categories and Common Types of Stored ProductInsects (SPI)

SPI fall into two main categories according to their ability to infest product:

• Primary – those having the ability to penetrate whole grains. These are further sub-divided into:

Internal - those species whose life cycle is completed within the grain or bean; the hole left by the

exiting adult is characteristic. External - those whose life cycle is completed outside the grain.

• Secondary – tend to feed on the fungus present in poorly stored or damaged product.

Some common pest

Food item

Pest

Beans, peas and similar foods

Bruchid beetles

Coffee, cocoa

Flour beetles, Merchant grain beetles, Warehouse moths

Dried fruit

Indian meal moth, Merchant grain beetles, Tobacco beetle,

Dried fruit beetle, Mites

Dried vegetables

Indian meal moth,miscellaneous general feeders

Flour and milled cereal products

Flour beetles, Mill moth, Indian meal moth, Cadelle,

Flat grain beetle, Mites

Grain (Wheat, rice, corn

and other cereals)

Rice weevil, Grain weevil, Lesser grain borer, Saw- toothed

grain beetle, Cadelle, Flour beetle, Indian meal moth, and

Mites

Macaroni and spaghetti

Rice and grain weevils, Milled cereal pest

Nuts and confectionery

Indian meal moth, Merchant grain beetle, Mites

Animal materials

Dermestid beetles, Clothes moths, Scavenging moths

Classification of areas in premise

High risk areas

Areas where there is a greater risk of compromising food safety from pest activity or where the product

is particularly high risk. Typical high risk areas and potential pests would be:

• Incoming raw and packaged foodand stored product pests

• Finished goods warehouses and mice

Intermediate risk areas

Where there is a risk of compromising food safety from pest activity but where the product is not

particularly high risk.

Low risk areas

Areas where there is minimal risk of compromising food safety from pest activity or where the product

is low risk. Pest sightings or “complaints” made by personnel other than those involved in pest

management should be investigated.

Water and lighting

Ornamental ponds should not be in premises. Stagnant water breeds pests. Readily available source of

water will encourage rats. Good drainage of land is required to avoid waterlogged soil. Insects are

attracted to ultra violet (UV) light: some may be brought in from as far away as 100 metres (especially

night-flying species); others may be attracted to light when they are only a few metres away (day-flying

species).

Good manufacturing practices for pest control

Good Manufacturing Practice (GMP) is prescribed to ensure that the food is produced under hygienic

conditions and to prevent the contamination of food by microbiological, chemical and physical hazards.

Establishment of procedure for pest control is an important component of GMP.Rodents and insects

function as vectors; thrive on food transferring pathogenic bacteria to food. Birds sometimes may

become a problem in food processing area and pose a potential public health hazard.

Insects

Insects of primary concern in food industry are "crawling insects" and "flying insects.”

Crawling insects

The most common types of this group that infest food processing plants and foodservice facilities are

cockroaches. It has been demonstrated that many of them carry different pathogenic microorganisms

including Salmonella spp., Vibrio cholera as well as viruses like poliomyelitisetc. They come in contact

with foods through biting and chewing. They prefer carbohydrate rich foods, but they may feed on any

other food that man consumes. They also thrive on human waste, decaying materials, dead insects,

paper and wood material and use them as feed. They are nocturnal and hence more active at nightand

in dark areas where human activities are less. Cockroaches are hidden in small spaces in and between

equipment and shelves and under shelf liners.

German cockroach

This type of cockroach (Battelle germanica) is the most common one around the world. They are 13-20

mm in length and pale brown with two dark-brown stripes behind the head. Their approximate lifespan

is 9 months and they produce about 140 young during their life span. The egg cases are hidden in dark

and hiding places with abundant food and water. They commonly infest food in the restaurants, food

processing rooms as well as storage areas, homes, offices, lockers and rest rooms.

American Cockroach

These species (Periplanetaamericana ) are the largest cockroach, approximately 40-60 mm long. Female

hides the eggs as soon as they are produced. Female live up to 18 months and may produce

approximately 430 offspring. They are most frequently found in basements, storage rooms, garbage,

and drainage areas.

Oriental Cockroach

The insect (Blattaorientali) grows to approximately 25 mm long. It is shiny and dark brown to black in

colour. The female produces 80 young during their lifetime of 5-6 months. They prefer a habitat similar

to American cockroach.

Flying Insects

Housefly and field fly are the most common types of flying insects. Houseflies are common worldwide

and can carry up thousands of pathogenic bacteria that can cause human diseases. They are prevalent in

warm locations. Flies are most active between the temperatures of 12-35°C. Fruit flies

(Drosophilamelanogaster) are attracted to fruits and rotten material and cannot be totally eliminated.

Detection of Insects

The easiest method for checking cockroach infestation is to enter a darkened area and or storage room

and then turn on the lights. A strong oily odour is also an indicator of their presence. Their faeces as

small, black or brown droppings may be found almost everywhere they have been.

Rodents

Rats

Rats transfer many diseases such as leptospirosis, murine typhus, and salmonellosis to man. One

dropping of a rat can carry millions of harmful microorganisms. Dried droppings may be carried into

food by air movement. A rat can enter through openings as small as a quarter, climb vertical brick walls,

and jump up to a meter vertically and 1.2 meters horizontally. They can swim and have the ability of

swimming through toilet bowl traps. The rats need 15-50 ml of free water per day in order to survive.

Mice

They can enter any building through a small hole. Like the rats, mice too can swim through floor drains

and toilet bowl traps. Mice are also filthy as rodents and can spread various diseases. They can survive

on water derived from food. They are easily carried into food premises in crates and cartons. Metal and

wood-base snap traps are normally effective.

Indications of Rat and mice Infestation

Faecal droppings are one of the most important indicators of rodent infestation. The size of rat and

house mouse droppings are 13-19 mm length and 6 mm diameter, and approximately 3 mm long and 1

mm diameter respectively.

Bird Infestation

Birds are potential carriers of mites, mycosis, pseudotuberculosis, toxoplasma, Salmonella and

organisms that cause encephalitis and other diseases. Their droppings carry plenty of microorganisms

detrimental to humans. Birds can be the cause of insect infestations. Bird infestation can be reduced

through proper management and sanitation.

Pest status of ants

Although considered as a nuisance pest, the presence of ants can still have an impact on the safety and

salability of food. Ants find their way into kitchens and production areas and there is a risk that food

may become contaminated by ants. Food containing ants must be discarded to prevent contaminated

product being sold or served. The presence of ants in packaging will also make the product unsaleable.

Harborage and infestation

The availability of food and water encourages pest harborage and infestation. Potential food sources

should be stored in pest-proof containers and/or stacked above the ground and away from walls. Areas

both inside and outside food premises should be kept clean.

Eradication

Pest infestations should be dealt with immediately and without adversely affecting food safety or

suitability. Pests should be destroyed without chemicals, if feasible, because of the potential danger of

pesticides. The best method for the control of insect infestation relies on good sanitary and

housekeeping measures with the use of pesticides under the supervision of a licensed operator. An

integrated chemical control and sanitary practices can be more effective and more economical.

Insect control

Effective insect controls are as follows:

(a) Elimination of their harborage areas

(b) Elimination of their food and water (cockroaches come out into the light when food and water

sources of them are eliminated)

(d) Storing foods 15-20 cm off the floor

(e) Leaving aisles at least 50cm along the walls

(f) Removing cartons and boxes from the premises as soon as the supplies have been unpacked

(g)Control of air currents (they frequently carry flies a much greater distance than they normally travel)

(h) Self-closing doors (the doors remain open for minimal amounts of time)

(i) Use of electric fly traps if flies have entered a facility; run all day, and clean the catch basin daily

(j) Destruction of insects with insecticides.

Insecticides

Several insecticides are available in the market. Fumigation can be done periodically in the food industry

primarily to control insects that attack stored products. Fumigation can help in destroying the hidden

pests. Fumigants act on insects by inactivation of their respiratory enzymes. Phosphin, ethylene oxide

and methyl bromide are widely used fumigants in food industry

Other Chemical Methods of Insect Control

Baits are also used for insect control. They are a combination of insect-attracting foods, such as sugar,

and an insecticide.

Biological Control

Biological control of insects is frequently incorporated into integrated pest management (IPM)

programs. Viruses, fungi, and bacteria can be used for this purpose. Specific sex pheromone traps to

catch insects have been developed and are now available commercially. Some other chemical

attractants are also available for various species and some are being used to control fruit flies

Rodent Control

Effective control of rodents

a) Elimination of rodent shelters

b) Elimination of rodent food sources

c) Prevention of rodents to enter the buildings

d) Use of tracking powder (may contain an anticoagulant or a single dose poison)

e) Gassing (if other eradication methods are not effective)

f) Trapping

g) Use of ultrasonic device

Precautions against pesticides

Although proper sanitary practices are more effective and more economical than pesticides, use of

pesticides cannot be avoided. Top management should identify a responsible and a competent person

to develop a pest prevention and control program and give them the necessary support to carry out the

program. The pesticides should be used in accordance with label instructions. Persons who apply

pesticides in the plant have a responsibility to use the right and approved pesticide, to apply it correctly

and to be certain there is no hazard to man or the environment.

Chemical pesticides have to be used with caution during the time when food production activity is not

active as they may contaminate the food. Some of precautions that should be taken into consideration

are given below:

a) Reading instructions on containers labels

b) Use of approved pesticides

c) Avoiding prolonged exposure and wearing protective cloth

d) Storing pesticides separately from foods and in properly labelled containers

e) Disposing empty containers safely

f) Knowing first aid measures for accidental poisoning

g) Calling a physician if an accidental poisoning occurs (if immediate assistance cannot be obtained,

treatment should include induction of vomiting)

h) Prevention of pesticide contaminations to food, equipment, and utensils.

i) Storing pesticides in a dry area with a temperature of ≤35° C.

j) Storing pesticides in their original containers

Integrated pest management (IPM)

Steps to an Effective Pest Management Program

In food manufacture it is a necessary to employ integrated pest management program. Pest

management is a process, not a one-time event, and that relying solely on chemical controls when so

many other tools are available is never the best solution. By addressing the underlying causes of pest

infestations – access to food, water and shelter – IPM can prevent infestation before pesticides are even

considered. In practice, IPM is an ongoing cycle of seven critical steps:

Step 1: Inspection

An inspection program is a part of an effective pest control system. Inspection is a preventive,

monitoring control measure that is time consuming but important and cost effective activity. Inspection

is generally done by using achecklist. For food processors weekly inspections are common, and some

plants inspect even more frequently. These routine inspections should focus on areas where pests are

most likely to appear – receiving docks, storage areas, employee break rooms, sites of recent ingredient

spills, etc. – and identify any potential entry points, food and water sources, or harborage zones that

might encourage pest problems. Inspection should include raw materials, adjuncts, production and

storage premise.

Step 2: Preventive Action

The place where raw foods ingredients are stored, where food is prepared and stored should be

maintained in good condition to prevent pest access and to eliminate potential breeding sites. Holes,

drains and other places where pests are likely to gain access should be kept sealed. Wire mesh screens,

for example on open windows, doors and ventilators, will reduce the problem of pest entry. Animals

should, wherever possible, be excluded from the grounds of factories and food processing plants.

Step 3: Identification

By identifying the problematic species, pests can be eliminated more efficiently. Professional pest

management always starts with the correct identification of the pest in question. Laboratory testing of

samples should be carried out by using a filth test method. Insects, insect fragments, eggs, larvae and

rodent hairs and excrement should be identified.

Step 4: Analysis

Once the pest is identified it is possible to control it. Possible reasons could be accumulation of food

debris or moisture or some other environmental condition conducive to pest infestation. How are the

pests finding their way in – perhaps through the floors or walls? Could incoming shipments be infested?

The answers to these questions will lead to the best choice of control techniques.

Step 5: Treatment Selection

IPM stresses the use of non-chemical control methods, such as exclusion or trapping, before deciding on

chemical options. When other control methods have failed or if they are inappropriate for the situation,

chemicals may be used in least volatile formulations in targeted areas to treat the specific pest. Often,

the “right treatment” will consist of a combination of responses, from chemical treatments to baiting to

trapping.

Step 6: Monitoring

Pest management is an ongoing process, constantly monitoring the facility for pest activity. By bringing

the necessary operational changes the facility can be protected against infestation and eliminate the

existing ones.

Step 7: Documentation

Pest control documentation system should be developed and maintained in the facility. Important

documents include a scope of service, pest activity reports, service reports, corrective action reports,

and trap layout maps, lists of approved pesticides, pesticide usage reports and applicator licenses.

Waste management

Suitable provision must be made for the removal and storage of waste. Waste must not be allowed to

accumulate in food handling, food storage, and other working areas and the adjoining environment.

Waste stores must be kept appropriately clean. Waste must not be allowed to overflow and where

lidded must be foot operated. Bins must be left empty at the end of the day and cleaned at least weekly.

Why Effective Pest Control is Essential for Food Processing Plants and Warehouse?

Not only do pests spread diseases but they also cause damage to food supplies, equipment and

buildings and bring disrepute to the company.

It is a legal requirement for food businesses to take all reasonable precautions to prevent food pests

namely rats, mice, cockroaches and flying insects gaining entry into food storage and preparation areas.

This is to prevent the contamination of foodstuffs. It is against the law to have a pest infestation in a

food store room or food preparation room.

There are a number of simple precautions that can be followed to keep away pests such as rodents,

insects and birds out of the premises and to prevent pest infestation.

Good Housekeeping

Keep your premises clean and tidy and monitor areas which are assessed infrequently such as the

under-stairs cupboard or ceiling void.

Check the premises for gaps and holes around pipework, to external doors, windows, drains etc.

Clear up spillages immediately.

Store open packets of food in rodent-proof containers and rotate stock.

Keep all rubbish inside dustbins with close fitting lids.

It is advisable to install electric insect killers.

Cleaning

It is important to ensure a high standardof cleanliness and tidiness. Floors must be cleaned with

disinfectants. All equipment and surfaces that come intocontact with food must be kept clean

and,where necessary, disinfected.A cleaning schedule is the most effective wayof ensuring that cleaning

is performed at thecorrect frequency using the appropriatechemicals and equipment.

Cleaning records should be kept for aminimum of 3 months.Cleaning chemicals must be kept in

suitablelabelled containers and stored away fromfood. Cleaning equipment must be storedaway from

food.

Pest control report

Inspection reports must be concise and legibleand stored in an easily accessible binder.A typical pest

control report should contain:

• Treatment date

• Details of the pest control contractor andname of technician servicing the site

• Details of the customer and name of thecontact person on site

• Type of visit: scheduled, follow-up, callout, etc

• Pests found

• Action taken

• Pesticide used

• Location of baits and monitors (this may bein the form of a checklist or plan)

• Quantities used

• Risk assessment

• Post treatment precautions

• Recommendations on proofing, hygiene andstorage

• Details of follow-up inspections

The report must be signed by the pest controltechnician and the customer. A record should be kept of

any pest sightings,including those made by personnel other thanthose involved in pest management.

This canbe in the form of a book or a folder where theabove information can be logged.